Sesame Garlic Bun 芝麻蒜香面包

I saw those nice golden sesame garlic buns displaying on the bakery shelf yesterday. Today, I replicated them with the aid of my breadmaker and oven. 

Love these aromatic roasted garlic butter infused sesame seed sweet milk buns - making them the way I like them to be :P

Yield: 8 x 14cm long buns

Appliances: 

Whirlpool BM1000 breadmaker 面包机

Raw dough weight: 413 g

Garlic Butter filling 香蒜奶油馅 (190g)

Ingredients

50g salted butter, softened 咸奶油，软化

10g fine sugar 黄砂糖 

1/4 tsp salt 盐

15g peeled garlic 去皮蒜头

1 tsp chopped coriander leaves, 芫荽碎

Direction

1. Mix all the ingredients together and transfer to a small piping bag.

Set aside.

Bread dough

Ingredients

125g cold whole milk 冷全脂牛奶
15g condensed milk 炼乳

30g raw sugar 黄砂糖

1/4 tsp salt 盐
15g beaten egg 蛋液
20g cold unsalted butter 冷无盐奶油

180g bread  flour 高筋面粉
20g wholemeal/cake flour 全麦/低筋面粉

1/2 tsp instant dry yeast 即发酵母粉

20g white sesame seeds

Directions:

1. Pour cold whole/fresh milk and condensed milk into the bread pan.

2. Add in beaten egg.

3. Add in sugar, salt and cold butter.

4. Pour in bread flour mixed with wholemeal /cake flour.

5. Dig a hole and pour in the instant dry yeast.

6. Place the bread pan into the bread machine.

7. Select "8" Dough Kneading function; and press "Start".

8. When the program stops, let the dough continue to sit in the pan for another 15 minutes.

The dough is ready.

9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

10. Divide the dough into 8 equal portions, about 51g each.

11. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.

Cover and let the dough balls rest for 15 minutes.

12. Take a dough ball and roll it into a round flat dough.

Fold in the two wings

Flatten slightly with a rolling pin, fold into half, and pinch to seal the joining edge.

13. Brush water over the surface and lightly roll the dough over a plate of white sesame seeds.

Arrange the doughs in a big baking tray.

14. Transfer to a closed and warm oven to undergo second proofing for about 40 minutes, or till the doughs almost double in size.

15. Snip 3 cut over the dough and pipe the butter garlic filling into the openings.

16. Bake the dough in a preheated oven a170 degree Celsius for about 20 minutes.  or till the top becomes golden.

At lower rack of the oven.

17. Transfer the buns to a wire rack to cool down.

Victoria Sandwich

A classic cake recipe with two light butter sponge cakes sandwiching the homemade strawberry jam and honey ermine cream layers in the middle. This is a cake that you have no good reason to reject :)

Yield: One 6" round cake

Sponge Cake 

Ingredients:

Using 55g eggs

All ingredients in room temperature 
100g butter, softened
80g fine sugar
2 eggs, beaten
100g all-purpose flour
1 tsp baking powder

1 tsp icing sugar for decoration

Directions :

1. Grease a 6" round cake pan with butter and sprinkle some flour to coat the wall. Line the fixed base cake pan with a small piece of parchment paper. This is to facilitate removal of cake from the pan. Set aside.

2. In a clean mixing bowl add softened butter and sugar. Use a whisk to mix till the butter turn pale white.

3. Blend in the beaten egg in a few separate additions. Mix well before adding the next portion.

4. Add in the flour premix with baking powder in 3 lots and fold in using a spatula. Avoid over-mixing.

5. Pour in the batter and use a spatula to even out the surface. 

6. Bake the cake at 180 degree Celsius for about 25 to 30 minutes or till an inserted cake tester came out dry. At oven middle rack.

7. Let the cake stands in cake pan for about 5 minutes before remove it to a cooling rack.

Buttercream Ermine Frosting 

Ingredients

10g honey

40g milk

5g all purpose flour 

40g salted butter, slightly softened 

5g icing sugar 

 

Directions

1. Add all purpose flour to honey and water, mix well.

2. Heat over low heat till the mixture thickens. Stirring constantly.

3. After the milk roux has cooled down to room temperature, seal with food wrap and store it in the fridge till needed.

4. After whipping the softened butter till creamy, add in the sugar and whip till it is light and pale.

5. Add in the cold milk roux, spoon by spoon. Mix well before adding the next spoon.

6. Transfer the honey ermine cream to a piping bag fix with a Wilton 1M or 6B nozzle.

The cream can stay in room temperature without the need to refrigerate.  However, avoid holding the cream in your warm hand for too long, as our body temperature can melt the cream.

Strawberry Jam

Please click the link to go to the page on making your fresh strawberry jam :)

http://mymindpatch.blogspot.sg/2014/12/breadmaker-strawberry-jam.html?spref=pi&m=1

You can cook the jam over the stove too. Add a slice of lemon to cook with the mixture, for the needed pectin to make the jam thicker.

Assemble

1. After the cake has cooled down, slice the cake into half laterally across the middle.

2. Spread strawberry jam over the cut face. 

3. Pipe ermine cream over one of the jam-covered face.

I use piping to get a more even spread of cream. You can also save on the piping and apply the cream directly.

4. Place the other sponge cake over.

Sprinkle some icing sugar over the top to decorate. Oops, I missed out this step 😁

5. Cover and keep the cake in the fridge for about 20 minutes before cutting it.

6. Cut the cake and serve :)